- 200 grams butter at room temperature
- ½ cup icing sugar
- finely grated zest 1 lemon
- 1 teaspoon vanilla extract
- 1 cup plain flour
- ½ teaspoon baking paper
- ¾ cup cornflour
- 200 grams mascarpone
- sliced strawberries
Preheat the oven to 160˚C.
Beat the butter, icing sugar, lemon zest and vanilla until very pale and fluffy.
Sieve the flour, baking powder and cornflour together and gently beat into the butter mixture to make a soft dough.
Spoon the dough into a piping bag, do this in two batches, and pipe
into ovals about 3-4 cm long. Bake for 13-15 minutes until golden.
Leave on the tray for 5 minutes then carefully transfer to a cooling rack until cold.
To assemble: Spread the flat side of each biscuit with a layer of mascarpone and sandwich together with sliced strawberries. Dust with icing sugar to serve. Makes about 20 single biscuits